Description
This Blueberry Cream Pie is a delightful summer dessert that will impress your guests and satisfy your sweet cravings. With a luscious creamy custard layered between fresh blueberries and a crunchy coconut graham cracker crust, it’s a visually stunning and delicious treat perfect for any occasion. Ideal for barbecues, picnics, or simply enjoying at home, this pie is easy to make and can be prepared in advance, allowing you to spend more time with your loved ones. Each slice bursts with flavor, making it a refreshing finish to any meal.
Ingredients
Scale
- 1 1/2 cups finely ground graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 6 tablespoons butter (melted)
- 1 1/4 cups whole milk
- 2 large egg yolks (beaten)
- 4 cups fresh blueberries (or frozen; thawed and drained)
- 1/3 cup white sugar
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1 cup water
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
Instructions
- Prepare the custard by cooking milk, egg yolks, sugar, and cornstarch over medium heat until thickened. Stir in vanilla extract and butter, then refrigerate.
- Make the crust by mixing graham cracker crumbs, coconut, sugar, and melted butter. Press into a pie plate and bake until lightly browned.
- For the blueberry topping, combine some blueberries with sugar, cornstarch, and water in a saucepan until thickened. Stir in remaining blueberries.
- Assemble the pie by spreading custard in the cooled crust and topping with blueberries. Refrigerate until set.
- Serve chilled and enjoy!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg